10 October 2019
Duck breast and honey sauce | Grapefruit and Timut Pepper Carving Seasoning
For 2 people :
- 1 duck breast
- 4 pears
- 1 tablespoon of honey
- 4 pears
- 1 tablespoon of honey
- Clove
- Star anise
- 20 cl of fresh cream
- Butter
- Laurier
- Thyme
- 1 onion
- 1 tablespoon of brown sugar
- 1 glass of cider

- Trim the duck breast and streak the fat.
- Brown the duck breast on each side and set aside.
- Preheat your oven to 180°C.
- Remove the fat from your pan, deglaze with the cider then reduce over low heat, adding a star anise.
- Make a broth: in a saucepan pour 350 ml of water, half an onion, a clove, a bay leaf, a sprig of thyme and a tablespoon of brown sugar.
- Bring to a boil.
- Peel the pears and cut them into quarters.
- Place them in the simmering broth for 8 minutes.
- Remove the pears and let cool.
- Add two ladlefuls of broth to your pan.
- Let reduce.
- Once the liquid has reduced by half, add a knob of butter and a spoonful of cream;
- Add the spoonful of honey and let it reduce for a few more minutes.
- Put the duck breast in the oven for about 10 minutes (depending on the desired doneness).
- Remove the duck breast from the oven and let it rest for 10 minutes.
- Slice the duck breast, add the hot sauce and the slightly warm pears.
- To accompany your dish, we advise you to cut a few shavings of the Grapefruit and Timut Pepper Carving Seasoning.